Makes 4 servings
Recipe
from bevcooks.com
Adapted
and Husband-Tested in Alice’s Kitchen
This lemony cheesy pasta dish comes together quite
quickly, so have the ingredients prepped before beginning. Using whole-wheat pasta, kale (or spinach)
and sunflower seeds make this a healthy choice for a quick Meatless Monday dinner.
½ pound
whole-wheat fettuccini
or spaghetti
2
Tablespoons extra-virgin olive oil
3 cloves
garlic, minced
1 pinch
crushed red pepper flakes
1 large
bunch kale leaves, large stems removed and roughly chopped or 1 large bunch spinach leaves
2
Tablespoons sunflower seeds
2 Tablespoons
lemon zest
2
Tablespoons fresh lemon juice
½ cup
freshly grated Parmesan cheese, plus a ton more for garnish
Kosher
salt and freshly ground pepper
First,
bring a large pot of water to a boil.
Add 1 Tablespoon Kosher salt to the water. Cook the pasta until al
dente, according to package directions. Reserve 2 Tablespoons of the pasta water
and drain the rest.
While the
pasta is cooking, heat the oil in a large skillet over medium-high. Add the
garlic and crushed red pepper and cook, stirring, for 30 seconds. Add the kale
and a pinch of salt and pepper. Toss to wilt the greens, about 1 to 2 minutes.
Stir in the sunflower seeds, lemon zest and juice. Toss to combine.
Add the cooked
pasta to the skillet. Add the reserved 2 Tablespoons pasta water. Sprinkle with
Parmesan cheese. Toss to combine.
Serve with
more cheese and sunflower seeds on top.
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